Slow Cooker Lasagna

serves 6

Cooking Time: 4 hr

What You'll Need:
1 pound ground beef
1/2 pound hot Italian sausage, casings removed
1 onion, chopped
1 (15-ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 (26-ounce) jar tomato-and-basil pasta sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (8-ounce) package sliced fresh mushrooms
3 cups (12 ounces) shredded mozzarella cheese

What To Do:
1. In a large skillet over medium-high heat, cook beef, sausage, and onion, stirring until meat crumbles and is no longer pink; drain.

2. In a small bowl, combine ricotta cheese, Parmesan cheese, pepper, and garlic. In another bowl, combine pasta sauce and water.

3. Coat a 5- to 6-quart slow cooker with cooking spray. Arrange 4 uncooked noodles in slow cooker, breaking noodles as necessary to fit. Spoon half the meat mixture over noodles; top with half the sauce mixture and half the mushrooms. Spread ricotta mixture over mushrooms, and sprinkle with 1-1/2 cups mozzarella cheese. Layer remaining noodles, beef mixture, sauce, mushrooms, and mozzarella cheese.

4. Cover and cook on LOW setting 4 hours, or until noodles are done. Let stand 10 minutes before serving.

Most slow cooker recipes are very forgiving if allowed to cook beyond the time specified in the recipe. However, a lasagna recipe is an exception-don't let this dish cook longer than 4 hours or the noodles and cheese may begin to scorch.

Just serve this with a nice, crispy Caesar salad, and you have what we'd call a perfect meal!